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Archives for September 2015

Farro, Eggplant and Pomegranate Salad – Insalata di Farro, Melanzane & Melegrano

September 28, 2015 By Paula Barbarito-Levitt 2 Comments

Farro, Eggplant & Pomegranate Salad | labellasorella.com

Farro is a  favorite at Casa Levitt, it’s versatility makes it a natural base for garden vegetables at any time of year.  Farro, Eggplant & Pomegranate Salad bridges the seasons nicely by featuring summer eggplants and early fall pomegranate seeds.  An absolutely ideal dish to prepare when entertaining mixed company: vegetarians and carnivores.

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Filed Under: Main Course Dishes or Secondi, Rosh Hashanah, Salads for Every Season, Side Dishes or Contorini

Sesame Croccante / Sesame Brittle – Croccante di Sesamo

September 21, 2015 By Paula Barbarito-Levitt 6 Comments

Sesame Croccante reflects the flavors of Calabria & Sicily | www.labellasorella.comCroccante has always been a indulgence of mine; whether it be pistachio, almond, or hazelnut.   It is simple and sweet yet packs so much flavor, not to mention a toothsome crunch.  Sesame Croccante /Sesame Brittle or Croccante di Sesamo is typical of Calabria and Sicily; the ingredients reflecting the long history of Arab influence in these regions.

The fresh untoasted sesame seeds for the Sesame Croccante | labellasorella.com

In Italy although croccante is most prevalent around the Christmas holidays, it can certainly be found year round.  Obviously high in sugar content, Sesame Croccante is a dairy free & gluten free way to satisfy your sweet tooth.

Combining the lightly toasted sesame seeds with the citrus rinds & cinnamon | labellasorella.com

The ingredients are few and simple – sesame seeds, sugar, citrus rinds, cinnamon and a bit of your favorite honey.  The necessary equipment is basic, nothing that could not be found in a typical kitchen.

Starting the caramelization process - sugar, honey & water |labellasorella.comThe caramel developing a more intense color | labellasorella.comAdding the sesame seeds and flavoring elements to the caramel | labellasorella.com

The key to preparing Sesame Crocccante or any croccante for that matter is timing the caramelization of the sugar.  Little fussing is needed, however patience and attention are key.  Once the sugar syrup begins to color it can go from golden to burnt in a short period of time. Its important to have all of the other equipment and ingredients in place to move quickly the moment that the hot caramel is ready.

The hardened Sesame Croccante | labellasorella.com

Sesame Crocante is an lovely accompaniment to an espresso when you have the urge from something sweet.  Give it a try and I am certain it will become a part of your year round repertoire.

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Sesame Crocante -Croccante di Sesamo
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Paula Barbarito-Levitt
Recipe type: Desserts to Dream Of
Ingredients
  • 2 cups of untoasted sesame seeds
  • Finely grated rind of 1 orange
  • Finely grated rind of 1 lemon
  • 1 tsp. grated cinnamon
  • 1½ cup of granulated sugar
  • 1 Tbs. flavorful honey
  • 6 Tbs. fresh cool water
  • Vegetable oil to grease a rimmed heavy duty baking sheet
  • 1 whole russet potato, washed and sliced in half
Instructions
  1. Preheat the oven to 350º, spread the sesame seeds out over a heavy duty rimmed baking sheet and toast for 5 minutes. Once you have removed the lightly toasted sesame seeds from the oven, turn them out onto the kitchen counter to cool.
  2. Lightly oil the heavy duty rimmed baking sheet with the vegetable oil and a paper towel.
  3. Combine the cooled sesame seeds, citrus rinds, and cinnamon together in a mixing bowl. Mix well using a spatula to make sure that the citrus rinds do not cling together; the citrus rinds and cinnamon should be evenly combined with the sesame seeds.
  4. Place the sugar, honey and water in a heavy saucepan that will accommodate the sesame seeds. Turn the heat to medium-high and allow the sugar to melt and the mixture to become homogenous. Remain at the stove while preparing the caramelized sugar, do not stir the sugar syrup. The syrup will begin to become golden and if needed you may tilt the pan from side to side to allow the caramelized portion to combine well. Once the syrup has achieved a deep golden caramel, add the sesame seeds all at once. The addition of the sesame mixture will effectively lower the temperature of the caramel, so keep the pan on the stove and turn with a heat proof spatula. Once well combined immediately turn the mixture onto the oiled baking sheet.
  5. Use the cut side of the potato to smooth out the molten mixture evenly to about ¼ of an inch thick.
  6. Allow the croccante to throughly cool. Once it is completely hardened, break it into irregular pieces and store in a sealed container. The croccante should not be refrigerated and will last indefinitely.
3.3.3077

Sesame Croccante, a southern Italian speciality | labellasorella.com

Filed Under: Desserts to Dream Of

Grilled Chicken Breasts with Lentil Salad – Petti di Pollo alla Griglia con Insalata di Lenticchie

September 14, 2015 By Paula Barbarito-Levitt 4 Comments

Grilled chicken breasts with lentil salad | labellasorella.com

Do you sometimes feel as though you are on food information overload?  I certainly do,  but that does not stop me from devouring the work of the countless talented chefs, bloggers, and culinary enthusiasts out there.  Inspiration is everywhere  – the markets, restaurants, blogs, social media postings, newspapers and cookbooks.  Grilled Chicken Breasts with Lentil Salad is a recipe born of the brilliance of two acclaimed food professionals which I have followed for some time…. 

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Filed Under: Main Course Dishes or Secondi

Bucatini with Zucchini, Lemon & Pecorino – Bucatini con Zucchine, Limone e Pecorino

September 7, 2015 By Paula Barbarito-Levitt 2 Comments

Bucatini with Zucchini, Lemon & Pecorino, fresh and light | labellasorella.comSo it’s the end of a long hot summer – you really don’t want to cook but have a craving for pasta. Bucatini, sometimes referred to as Perciatelli has been a favorite of mine since childhood.  The cylindrical spaghetti like tubes of about 10 to 12 inches in length have a tiny hole, or buco, running through them.  Bucatini with Zucchini, Lemon & Pecorino combines lengths of raw zucchini, lemon, fresh herbs and sharp pecorino to create a simple yet flavorful pasta dish, ideal for entertaining a crowd.

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Filed Under: Comforting Soups, Pasta Dishes & Risottos

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